Recipe - Fennel And Watercress Soup

1 tablespoon Butter
One half x Large fennel bulb chopped
1 Small onion, thinly cut or sliced up
1 pound Pototaes, peeled, cut or sliced up (4)
4 cup Strong chicken stock
Parsley, bay leaves
Peppercorn, thyme
Salt and pepper
One half cup Whipping cream
1 teaspoon Chopped parsley
Large bunch watercress

Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat
until soft but not brown, about 5 minutes. Add potatoes, stock and parsley,
bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.
Simmer 30 minutes then remove. Pass soup through food mill or puree until
smooth in a food processor or blender. Pour puree into a clean saucepan,
bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
One half cup servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini